A delightful vegetarian stew with rich flavors and a touch of Hungarian inspiration.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion, celery, and mushrooms to the skillet and sauté until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the diced bell pepper and cook until tender.
Cut the bell pepper into even pieces for uniform cooking.
Add the minced garlic and paprika, stirring to combine.
Cook just until fragrant to avoid burning the garlic.
Pour in the canned tomatoes with their juice, red wine, oregano, caraway seeds, and tomato paste. Stir well.
Use a wooden spoon to scrape up any browned bits from the bottom of the skillet for added flavor.
Bring the mixture to a boil, then reduce the heat to low and let it simmer until thickened.
Cover the skillet partially to retain moisture while allowing the stew to reduce.
Stir in the sugar and season with salt and pepper to taste.
Taste the stew before adding sugar to adjust sweetness as needed.
Serve the stew over cooked egg noodles or rice and enjoy.
Garnish with fresh parsley for a pop of color and freshness.
Continue in our app for the best experience
